Portabella Mushroom Fries

By CJKK

Portobellos breaded with Panko. From Down Home with the Neely's.

Ingredients

• peanut oil, for frying
• 5 large portabella mushrooms
• 1/2 cup all-purpose flour
• 1 1/2 cups panko breadcrumbs
• 1/4 cup finely grated parmigiano-reggiano cheese
• 2 tablespoons finely chopped fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• salt & freshly ground black pepper
• 3 eggs, lightly beaten

Preparation

Step 1

1 Preheat oil in a deep-fryer to 350 degrees F. 2 Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips. 3 Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper. 4 Dredge the mushrooms in flour, followed by the egg wash and finally in the panko. 5 Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.